Category: PASTAS & GNOCCHIS

SIMPLE MAC & CHEESE – FLAVOR your way

In most worlds THE comfort food is a good MAC & CHEESE. I believe this is one of the simplest, but yet the MOST flavorful recipes I have ever made.  I simply change the cheese and/or seasoning to match my mood or whatever else I’m cooking.

SIMPLE MAC & CHEESE – FLAVOR your way

2 cups Dried Macaroni or penne for a dressier look
1 large egg, beaten
2 tablespoons Butter
2 tablespoons All-purpose Flour
1 cup 1% Milk
3/4 cup buttermilk 
OPTIONAL: 2 heaping teaspoons Coleman’s dry mustard (I omit because of allergy)
**1/3 pound smoked Gruyere cheese, Grated
**6 slices thick quality (Tillamook) medium cheddar cheese – 4 slices set aside, 2 broken into pieces
1/2 teaspoon sea Salt,
1/2 teaspoon fresh ground Black Pepper
1/2 teaspoon Paprika

  • Cook pasta. Pasta should be too firm to eat right out of the pot. Drain WELL.
  • In a small bowl, whisk egg.
  • In a large saucepan, melt butter and sprinkle in flour whisking until smooth and cooking for five minutes, whisking constantly. Do NOT let it burn.
  • Pour in milk, add mustard if using, and whisk until smooth. 
  • Cook for five minutes until very thick.
  • Slowly add 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg whisking until well blended.
  • Pour egg mixture into the sauce, whisking constantly stirring until smooth.
  • Add grated and broken pieces of cheese stirring until melted and well blended.
  • Add salt, pepper, and paprika. 
  • Taste sauce and add more salt/seasoning as needed! DO NOT UNDER SEASON.
  • Fold in pasta until well coated.
  • Spoon into a buttered baking dish, top with cheese, slices.
  • Top with buttered Panko crumbs – optional.
  • Bake for 20 to 25 minutes or until bubbly and golden on top. 
  • For a dressier look I stir the melted cheddar on top into the mac & cheese and spoon into a serving dish.

**The beauty of this recipe is that you can simply change the flavor by changing the types of cheese and/or the seasoning.

FIESTA CHICKEN LASAGNA

We have quite a few favorite recipes that I have never blogged about or added to my recipe file.  I’m trying to diligently add these as I make them again and get decent pictures of the finished products. This recipe is so easy and a great change up from traditional beef lasagna. 

FIESTA CHICKEN LASAGNA
1 box Barilla oven ready lasagna noodles
2 jars thick and chunky salsa, 1 jar drained well
1/2 pound chicken breast tenderloins, cut into bite sized pieces
2 cans seasoned black beans, drained REALLY well
2 bunches green onions, thinly sliced
3 cups shredded Jack cheese
1/4+ cup chopped fresh cilantro

  • Preheat oven to 375°.
  • Spread a layer of the salsa on the bottom of the pan.
  • Top with a layer of the lasagna noodles.
  • Top with an even layer of chicken pieces, beans, salsa, cilantro, onions and cheese.
  • Repeat 2 more times, ending with cheese.
  • Cover and bake 20 minutes.
  • Uncover and bake another 15-20 minutes.
  • Recover and let stand 10 minutes before cutting. 

I love my lasagna pan almost as much as the oven ready Barilla lasagna noodles, but the two are not compatible.  The pan was designed for boiled noodles.  So, I carefully break the oven ready noodles into thirds to use and it works really well.

    BAKED CARBONARA TORTELLINI

    I love a good carbonara, but this recipe is the best of both worlds with adding the cheese tortellini instead of plain spaghetti for an oomph of extra flavor.

    BAKED CARBONARA TORTELLINI
    4 slices bacon, diced
    1 small red onion, diced
    4-5 cloves garlic, minced
    Fresh ground salt and black pepper
    1/2 + 1/2 cup grated Parmesan cheese
    16-20 ounces cheese tortellini, prepared per package
    1 cup heavy cream
    1 cup whole milk
    2 tablespoons Wondra flour

    • Preheat oven to 450°.
    • Spray 2 quart casserole with non-stick spray.  Set aside.
    • Prepare tortellini per package directions and drain well.
    • Cook bacon until crisp. Remove with slotted spoon to paper towels to drain.
    • Add onions and garlic to bacon grease and saute’ until fragrant.
    • Add flour, whisking until golden.
    • Add salt and pepper to taste.
    • Alternately slowly add the milk and heavy cream, constantly whisking.
    • Simmer 4-5 minutes until begins to thicken.
    • Add 1/2 cup Parmesan cheese and stir until melted.
    • Pour into large mixing bowl.
    • Fold tortellini into sauce.
    • Pour into prepared casserole and top with remaining cheese.  Salt and pepper again if you’d like.
    • Bake 5 minutes or so until cheese is melted and turning golden.

    HOMEMADE SPAGHETTI & MEATBALLS

    MEATBALLS
    1 slice sourdough bread
    1 tablespoon milk
    1/3-1/2 cup Panko crumbs
    1 pound fresh ground beef
    3/4 pound fresh ground pork
    2 large eggs
    2 tablespoons fresh chopped flat leaf parsley
    zest from 1 lemon
    salt and pepper to taste

    • Using your hands mix everything together until well blended.  Use only as much Panko crumbs as needed to keep mixture from being too “wet”.
    • Roll into 1 inch meatballs.
    • Cover and chill meatballs while you prepare the rest of the recipe.
    • When ready bake meatballs for 1 hour in a 350 degree oven.

    SAUCE
    3 tablespoons avocado oil
    1 small red onion, chopped
    24 ounce can whole tomatoes
    1 KNORR beef gel
    3/4 cup moscato white wine
    Juice from 1 lemon
    5-6 cloves garlic, finely minced into a paste
    3 tablespoons Classico sundried tomato pesto
    1 teaspoon fresh ground Himalayan pink salt
    1/2 teaspoon fresh ground black pepper
    1/4 teaspoon fresh ground red pepper
    1 teaspoon sugar
    2 tablespoons fresh chopped Italian flat leaf parsley
    2 tablespoons fresh chopped basil

    • Heat avocado oil in a large saute’ pan over medium high heat.
    • Add onions and garlic sauteeing until tender.
    • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
    • Add seasonings, blending well.
    • Add tomatoes and gently crush.
    • Bring to a SLOW boil.
    • Reduce heat and simmer 2 hours.
    • Add meatballs to sauce during the last 30 minutes.
    • Serve over pasta.
    • Top with fresh grated Parmesan Cheese.

     

    GREEN CHILE BUFFALO WINGS and QUINTESSENTIAL MAC & CHEESE

    GREEN CHILE BUFFALO WINGS adapted from a recipe at recipegoldmine.com
    1 pound chicken wings and/or drumettes
    1 can Old El Paso chopped green chiles, drained
    1/2 cup Frank’s Original Red Hot Sauce
    1 cup Smucker’s Orange Marmalade or Apricot Pineapple Jam
    1 cup King Arthur flour
    1 stick Crisco
    1 stick organic butter
    salt and pepper, to taste
    1/2 + 1/2 teaspoon sugar

    • Melt Crisco stick and butter together in a large skillet over a medium high heat.
    • Add flour to a gallon size ziploc bag.
    • Add chicken pieces and toss to coat.
    • Add chicken pieces to oil, but do not crowd.  
    • Salt and pepper generously and then sprinkle with 1/2 teaspoon sugar.
    • Cook until wings begin to bleed before turning.
    • Season again and sprinkle remaining sugar.
    • Cook until browned all over.
    • Add jam, hot sauce and green chiles to small food processor, processing until smooth.
    • When chicken is completely browned, dip each piece into the sauce and then place on baking sheet.
    • Bake 15 minutes until heated through.

    Can’t say for sure who, though I highly suspect grams started it, but mom used to put crushed potato chips on top of casseroles, tuna in particular.  I decided to taste test it on mac and cheese.  I put it up against homemade crushed garlic croutons – the croutons won.

    QUINTESSENTIAL MAC & CHEESE
    16 ounces pasta, prepared per package
    1/3 cup red onion, small dice
    Himalayan Pink Salt
    Fresh Ground black pepper
    1/2 teaspoon paprika
    2 tablespoons organic butter
    2 tablespoons flour
    1 cup heavy cream
    1 cup shredded Mozzarella cheese
    1/4 cup shredded Parmesan cheese
    1/2 cup shredded Face Rock Vampire Slayer Cheddar Cheese
    1/4 cup extra sharp Cheddar Cheese

    • Preheat oven to 350 degrees.
    • In a large saucepan, melt butter.
    • Add onion, cooking until translucent.
    • Add flour, stirring until golden.
    • Add cream and stir until smooth.
    • Add seasonings, stirring to blend.
    • Add cheeses, blending until smooth.
    • Toss with cooked pasta and pour into prepared baking dish.
    • Top with crumbled Garlic Croutons.
    • Bake 30 minutes until heated through.

    VAMPIRE SLAYER MAC & CHEESE

    I’m a BIG believer in buying local.  I also love when we move to a new area and there are so many new things to try.  My newest favorite is FACE ROCK CREAMERY cheese based out of Bandon, Oregon a quaint little seaside town that we visited not to long ago when our son and DIL were visiting.  I’ll add a few of those pictures after the recipe.  I tried a sample of FACE ROCK CREAMERY Jack cheese at Costco the other day and fell in love with their smooth and creamy cheese.  On a whim I bought their Vampire Slayer Garlic Cheddar and found a new favorite way to make an old comfort food on a cold and cloudy night.

    Tonight because it is cold, foggy and miserable, I served it with left over Wagon Wheel Soup for a rib sticking good meal.

    VAMPIRE SLAYER MAC & CHEESE
    1 1/2 cups dried macaroni (elbows or shells)
    3/4 cup heavy cream**
    2 tablespoons butter
    sea salt and fresh ground black pepper, to taste
    3/4 pound or 2 cups shredded FACE ROCK VAMPIRE SLAYER garlic cheddar cheese

    • Preheat oven to 350˚.
    • Prepare macaroni according to package directions. Drain well.
    • Using the same pan, melt butter and add cream until smooth.
    • Add cheese a few pieces at a time, stirring until well blended.
    • Salt and pepper to taste.
    • Fold in pasta.
    • Pour into casserole dish.
    • Sprinkle with crispy onions or Garlic Croutons if desired.
    • Bake 20 minutes or until heated through and golden on top.

    **I found I was out of heavy cream, but wait, there is a substitute using what you have on hand.
    1/3 cup butter
    3/4 cup 2% milk
    1 tablespoon Wondra flour (this can be omitted if using whole milk)

    • In a small saucepan, melt butter.
    • Whisk in Wondra until golden.
    • Add milk gradually, whisking until well blended and starts to thicken slightly.

    COLD, BUT CLEAR JANUARY TRIP TO THE BANDON, OREGON COAST

    Bacon, Meatball & Sun Dried Tomato Carbonara Lasagna

    Where do you do your best thinking? For me I usually have my best ideas in the shower or the pool or while I’m driving or … – LOL it always seems to be someplace where paper and pen are NOT handy. I always tell myself I’ll remember, but then the errands and appointments take over and many times I forget for days on end if I remember at all.

    Fortunately I remembered this one.  I will be making this one MANY times over! 

    Note: A while back I started using Ronzoni oven ready lasagna noodles.  I love them. They turn out perfect EVERY time and you don’t have mess with noodles tearing or being hot and sticky!

    BACON, MEATBALL & SUN DRIED TOMATO CARBONARA LASAGNA

    MEATBALLS
    1 pound ground chuck
    1/2 sleeve saltine crackers
    1 teaspoon Italian herbs
    1/2 teaspoon white pepper
    1 JUMBO egg
    4 green onions, minced
    1/4 cup Parmesan cheese

      • With your hands blend together all ingredients until well mixed.
      • Form 1/2 inch meatballs.
      • Brown meatballs over a medium heat until outsides are seared well.
    • Drain on paper towels.

    FILLING
    15 ounces whole milk Ricotta cheese
    1 JUMBO egg
    1 teaspoon Italian herbs

    • Whisk together and set aside.

    SAUCE
    1 batch Alfredo sauce (recipe below)
    3 tablespoons Classico Sun Dried Tomato Pesto

      • Prepare Alfredo sauce per recipe below.

    ASSEMBLY

      • Preheat oven to 350 degrees.
      • Spread a nice layer of sauce on the bottom of the baking dish.
      • Add a layer of lasagna noodles.
      • Add a layer of ricotta filling.
      • Add meatballs in a single layer.
      • Top with the remaining ricotta filling.
      • Sprinkle crumbled bacon on top.
      • Add another layer of lasagna noodles.
    • Spread remaining sauce on top of noodles.
      • Sprinkle a nice layer of mozzarella cheese on top about 2 cups finely grated, cover and bake 35 minutes.
      • Remove lid and bake 10 more minutes until top is golden .
    • Let rest 5-10 minutes before cutting into.

    ALFREDO SAUCE
    4 tablespoons butter
    1 cup heavy cream
    1 teaspoon minced garlic, jar
    1 egg yolk, beaten
    1/2 teaspoon thyme
    salt and pepper to taste
    1 1/2 cup grated Parmesan cheese

      • Melt butter in a saucepan.
      • Add garlic and saute until fragrant. 
      •  Gradually add heavy cream, stirring constantly. 
      • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
    • Whisk in egg quickly and heat through.

     

    BAKED SPAGHETTI & MEATBALLS

    BAKED SPAGHETTI & MEATBALLS
    6 cups cooked thin spaghetti noodles
    1 cup shredded mozzarella cheese
    Alfredo sauce (recipe below)
    Italian Meatballs (recipe below)
    Roasted Vegetable Spaghetti Sauce or your favorite red pasta sauce

    • Prepare your meatballs.
    • Prepare your red sauce.
    • Preheat oven to 350 degrees and grease the holes of a mini loaf pan.
    • Toss together the cooked spaghetti with the Alfredo sauce.
    • Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.
    • Sprinkle the tops with shredded mozzarella cheese.
    • Bake for about 15-20 minutes at 350 degrees.
    • Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
    • Sprinkle with freshly grated Parmesan and parsley.

    ALFREDO SAUCE
    4 tablespoons butter
    1 cup heavy cream
    1 teaspoon minced garlic
    2 tablespoons crumbled bacon
    1 egg yolk, beaten
    1/2 teaspoon thyme
    salt and pepper to taste
    1 1/2 cup grated Parmesan cheese

    • Melt butter in a saucepan.
    • Add garlic and saute until fragrant. 
    •  Gradually add heavy cream, stirring constantly. 
    • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
    • Whisk in egg quickly and heat through.
    • Toss and serve immediately.

    MEATBALLS

    1 pound hamburger
    1 pound ground pork
    2 bunches green onions, chopped
    1/2 cup grated Parmesan cheese
    1 cup Panko crumbs or crushed saltines
    2 eggs
    1/2 cup milk
    1 teaspoon oregano
    1 teaspoon basil
    2 cloves garlic, minced
    1 teaspoon sea salt
    1 teaspoon white pepper
    • Preheat oven to 350 degrees.
    • Using your hands blend all the ingredients together.
    • Line a cookie sheet with parchment paper.
    • Roll meatballs into golf ball size meatballs.
    • Bake for 30-45.
    • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

    Ricotta Herbed Manicotti with homemade Bolognese Sauce

    One of our favorites is Herbed Ricotta Cheese Manicotti with Bolognese sauce. Anyone who knows me knows when I make Bolognese, that I make it by the vat full and then freeze it in easy to use sizes. That step makes this a super easy dish to make.


    HERBED RICOTTA CHEESE MANICOTTI with BOLOGNESE SAUCE
    16 ounces part skim Ricotta Cheese
    4 ounces Manicotti shells (1 tray)
    2 teaspoons Italian herb seasoning
    2 servings of your favorite BOLOGNESE sauce or marinara sauce
    4 ounces Italian blend* grated cheese

    • Prepare pasta according to directions. Rinse in cool water and set aside.
    • With a hand mixer whip the Ricotta Cheese and add seasoning until well blended.
    • Gently stuff the cooled shells and place in a baking dish.
    • Top with sauce and cheese.
    • Bake at 350 degrees for 30 minutes. Personally I like to bake these a day ahead of when I want to serve them and let the flavors meld together. I think they are better the next day.

    Italian blend cheese ~ Mozzarella, Provolone, Romano, Asiago, Parmesan

    BLANCO ROSA PASTA

    BLANCO ROSA PASTA
     ¾ pounds Penne pasta (I used linguini tonight)
    1 pound chicken, cubed
    3 Tablespoons Butter
    3 Tablespoons Olive Oil 
    1 small Vidalia Onion, chopped
    2 cloves garlic, minced  
    ½ cup White Zinfandel Wine*
    1 8 ounce can Contadina tomato sauce
    1 cup heavy whipping cream  
    Fresh parsley, chopped
    Fresh basil, chopped
    Salt and pepper to taste
    Asiago Parmesan cheese, grated

    • Cook the Penne pasta until al dente per package instructions.
    • Heat 1 tablespoon each of butter and olive oil in a skillet. 
    • Add the chicken and saute until just done. Do not overcook them. 
    • Remove from heat and let cool for a few minutes.
    • In a large skillet heat the remaining butter and olive oil. Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally. 
    • Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
    • Add the can of tomato sauce. Stir until well combined. 
    • Add heavy cream. Continue stirring until well blended. 
    • Lower heat to a simmer.
    • Add chicken pieces back in and heat through.
    • Toss with prepared pasta.
    • Top with basil, parsley and grate Parmesan cheese.

    *Can substitute chicken broth if you prefer.

    BEEF & PASTA PIE

    This week is for a great casserole that looks good for potlucks or company.
    BEEF AND PASTA PIE
    3/4 pound mini penne pasta or elbows
    3/4 pound ground beef
    3/4 pound ground pork
    1 medium Vidalia onion, chopped
    2 teaspoons minced garlic, jar
    1 teaspoon sea salt
    1 teaspoon white pepper
    1 tablespoon Italian seasoning
    1 large can Rotel tomatoes with green chiles, drained
    basic sauce (see recipe below)
    4 eggs + the white from the sauce recipe below
    1 package frozen broccoli florets, chopped small
    1 cup sharp cheddar cheese

    • Preheat oven to 350 degrees.
    • Prepare pasta according to the package directions.
    • Saute meat, onion and garlic.
    • Drain off fat.
    • Add tomatoes, broccoli and seasonings.
    • Heat through. Add cheese and set aside.
    • Set aside.
    • Prepare sauce (recipe below).
    • In a large mixing bowl combine the sauce and pasta until well blended.
    • Spray a spring form pan with PURE.
    • Put 1/2 of the pasta mix in the pan and form a ‘crust’ along the bottom and up the sides similar to what you would a cheesecake.
    • Top with the meat mixture.
    • Finish with the remaining past mix.
    • Bake covered with foil for 45 minutes.
    • Remove foil and bake another 15 minutes.
    • Bake on a cookie sheet just in case!
    • Run a knife around the edge before removing the sides.

    SAUCE
    4 tablespoons butter
    1 cup heavy cream
    1 teaspoon minced garlic, jar
    1 egg yolk, beaten
    1/2 teaspoon thyme
    salt and pepper to taste
    1 1/2 cup grated Monterey Jack cheese

    • Melt butter in a saucepan.
    • Add garlic and saute until fragrant.
    • Gradually add heavy cream, stirring constantly until thickens a bit.
    • Stir in salt, pepper and grated cheese and stir constantly until melted.
    • Whisk in egg quickly and heat through.

    PARSLY HERB NOODLES / LINGUINI & CLAMS

    PARSLEY HERB NOODLES OR LINGUINI & CLAMS
    1/2 cup butter
    1/4 cup olive oil
    1 pound linguini, cooked and drained well
    4-6 cloves minced garlic
    (2) 7 1/2 ounce cans minced clams, drained well, but retaining juice*
    8 ounce bottle clam juice, added to the above juice to make 2 cups
    1 bunch green onions, sliced
    1/2 cup minced fresh parsley
    salt & pepper to taste

    • Heat butter and oil together.
    • Add green onions and garlic cooking until golden and fragrant.
    • Add 2 cups clam juice* and simmer uncovered 10 minutes.
    • Add clams, parsley, salt and pepper. Heat through.
    • Toss with the linguini.
    • Serve with fresh grated Parmesan Cheese.

    *If making plain parsley herb noodles substitute 1 1/2 cups chicken broth for clam juice.